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1 Maggie Beer Sour Cream pastry

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Maggie Beer Sour Cream pastry

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Ingredients

500 g

Sour Cream pastry

  • 200g Butter Cubed
  • 250 grams plain flour
  • 125 grams sour cream, this is half a cup
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  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Sour cream pastry

  1. Place butter and flour in TM bowl. Process at speed 6 for 8 secs. Do not over process at this stage.

    Add sour cream and process at speed 6  for 6 secs

    The pastry is now ready to use

     

     

     

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Tip

This pastry is so easy to handle and has great flavour, colour and texture. I use it to line a tin for a tray bake base. I also use it for a quiche base and for sweet or savoury fillings

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Fabulous and easy....

    Submitted by Luffingham St Kitchen on 9. July 2023 - 12:51.

    Fabulous and easy.
    I love Careme sour cream pastry...but thought don't be lazy.
    I was a bit too lazy however and attempted to make double in one go...don't do that as TMX doesn't cope. Just keep batch to same size in the recipe and make twice. It will only take a few seconds extra.
    This batch is going to be pasties, but it would also be a terrific sweet tart base.
    Thanks for sharing, this is a winner!

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  • I made this gluten free (aldi

    Submitted by Kelstar77 on 5. July 2015 - 19:25.

    I made this gluten free (aldi flour) and it turned out pretty good. Next time I would possibly add in some xanthum gum as I didn't have any when I made this. Yummy pastry, easy to make but not all that easy to handle unless you put it in the fridge. This will be used again so thanks for sharing tmrc_emoticons.-)

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  • I found this pastry to be

    Submitted by Maida on 6. August 2014 - 16:25.

    I found this pastry to be very sticky and hard to roll out. I had rested it for 30 minutes in the fridge but  it stuck to both my thermo mat and Silpat sheet. I looked up the original recipe and it does state to add only the amount of sour cream as needed. Even said none at all if not necessay. Next time I will only add a little. I also think I will add a pinch of salt or sugar depending on my use. It baked will and tasted delucious. 

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  • Thank you for sharing  I made

    Submitted by Murt on 4. August 2014 - 16:18.

    Thank you for sharing 

    I made this today and was amazed at how easy it is to work with, I did check out Maggie recipe and followed her by resting it in the fridge for 30 mins before rolling out.

    I made pasties with the pastry for a luncheon and everyone was asking for the pastry recipe. 

    I certainly will not be using any other pastry from now on. It is way better than puff pastry. 

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  • I tried this last night but

    Submitted by yumyumduck on 3. June 2014 - 10:24.

    I tried this last night but substituted greek yoghurt for sour cream and it turned out well.

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  • Hi Olivia.  I'm in the same

    Submitted by thermoexpat on 13. February 2014 - 03:57.

    Hi Olivia.  I'm in the same boat!  Did you have any luck?  I used to make the Maggie Beer pastry in my pre-GF days and it really is amazing.  Hope we can convert it!

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  • fantastic recipe! easy,

    Submitted by rungirlrun on 22. August 2013 - 22:45.

    tmrc_emoticons.) fantastic recipe! easy, delish and perfect for sweet and savoury - thanks 

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  • I made this pastry after Gary

    Submitted by Cherie Connor on 16. July 2013 - 19:18.

    I made this pastry after Gary Meighan made it on Master Chef last year and it was great. Glad you posted it here for easy reference tmrc_emoticons.)

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  • I made this today it was just

    Submitted by Helen Stevens on 27. April 2013 - 17:24.

    I made this today it was just lovely - made mini pastry cases for lemon tarts! I halved the recipe. thank you 

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  • This was so, so yummy and so

    Submitted by joybell on 3. August 2012 - 19:17.

    This was so, so yummy and so incredibly easy.  It comes together so quickly.  Thank you.

     

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  • Hi there! This sounds yum! I

    Submitted by OliviaBennett on 20. July 2012 - 17:22.

    Hi there! This sounds yum! I wonder if it will work out with gluten free flour? I'm yet to master a Gf easy pastry. Any advice would be most welcome tmrc_emoticons.) smiles Olivia

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  • This is the most delicious

    Submitted by PonderosaGirls on 11. July 2012 - 20:09.

    This is the most delicious pastry i have ever made and tasted!

    http://www.facebook.com/pages/Thermomix-Consultant-Danielle-Rose/122227757880733

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  • Elsie, I am sorry I have just

    Submitted by Cheryl Mac Neil on 20. March 2012 - 22:09.

    Elsie,

    I am sorry I have just seen your questions. Yes it is usually ready to use straight away as long as you have not over processed it and made it too soft. If you have, chill it or roll it out between 2 layers of baking paper. Roll it reasonably thin but you need to able to handle it so that your filling doesn't break through it. I would bake it blind first for a quiche filling. I don't bake it blind for a free form pie with friut filling for example. It will line a 22 cm quite deep flan tin. Hope you use the recipe lots I know I do. Let me know how you go    Cheryl

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  • Hello.  I enjoyed making this

    Submitted by Elsie on 2. March 2012 - 10:13.

    Hello.  I enjoyed making this pastry however I wonder is it really ready to use?  Do I need to chill it?  And how thin should I roll it?  Ie. what size flan tin does one batch fit?  Also, does it need to be blind-baked?  Thank you.

    Elsie

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  • Thank you for sharing,

    Submitted by Ros Teirney on 13. February 2012 - 21:10.

    Thank you for sharing, Cheryl.  I feel so inspired when my friends have endorsed recipes.  tmrc_emoticons.)

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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